This Eggs Benedict with Smoked Salmon is a lighter version of Classic Eggs Benedict and it’s actually easier, too!
There are few things I won’t do for a runny egg. Not quite sure if that makes my standards very high…or very low? But regardless, I sort of weep for Eggs Benedict.
I don’t make it at home a lot because there’s a little bit of sorcery involved timing everything correctly…and also, all the calories.
What is classic eggs benedict
Eggs Benedict, also affectionately known as Eggs Benny, is a traditional American breakfast or brunch dish that consists of two halves of an English muffin topped with a poached egg, a thick slice of sautéed ham, and hollandaise sauce. New York City made the dish popular and now it is loved all over the nation in diners everywhere.
It’s been my breakfast of choice when dining out, for.ever. And whenever I deviate from it, I regret it. I make it at home every once in a while, too.
Nothing beats a real rich and buttery hollandaise sauce, but this lighter version ain’t nothing to sneeze at considering how easy and fast it is. Plus, I think it’s half the calories, yet still full of delicious flavor.
I’ve made this three times now, and every time I just couldn’t stand to shoot off photos before shoveling it into my face. This last time, though, I took one for the team so I could finally share it here. Don’t say I never did anything for you. HA.
Other egg recipes we love!
(Lighter) Eggs Benedict with Smoked Salmon
- 1/4 cup light sour cream
- 1 teaspoon lemon juice
- 1 1/2 teaspoons Dijon mustard
- 4 teaspoons skim milk
- 4 large eggs
- 2 whole English Muffins , split and toasted
- 4 ounces thinly sliced smoked salmon
- diced red onion
- diced scallions
- fresh ground black pepper
- To make the sauce: in a small bowl, combine the sour cream, lemon juice, mustard, and milk. Set aside.
- Lightly grease a deep, large nonstick sauté pan with vegetable oil; fill pan halfway with water. Bring to a boil, then reduce heat to a simmer. Break one egg into a measuring cup; carefully slide egg into the water, holding lip of the cup as close to the water as possible. (Repeat with remaining eggs, allowing a decent amount of space in between each one.) Simmer, uncovered, for 3-4 minutes or until whites are set and yolks begin to thicken but are not hard. Use a slotted spoon to remove eggs.
- Top muffin halves with smoked salmon and a poached egg. Spoon sauce over the top and sprinkle with red onion, scallions, and black pepper to taste. Serve immediately.